Wednesday, June 11, 2014

Black Beans

  • 16 cups water, divided
  • 1 tablespoon plus 1 teaspoon safflower or canola oil, divided
  • 1 large onion, chopped
  • 4-6 large cloves garlic, minced, divided
  • 3 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons salt, divided
  • 4 teaspoons mild chili powder
  • 1 tablespoon ground cumin
  1. Soak beans overnight in 8 cups water. (Alternatively, place beans in a large pot, cover with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain.
  2. Heat 1 teaspoon oil in a large, nonstick, heavy-bottomed saucepan, bean pot or Dutch oven, and sauté onions and 4 cloves garlic over medium heat until tender, about 8 to 10 minutes. Add the soaked beans and 8 cups fresh water and bring to a boil. Reduce the heat, and simmer 1 hour, uncovered. Add more garlic, if you wish, cilantro and 1 teaspoon salt, and continue to simmer, adding water as needed, until the beans are soft and the liquid is thick and aromatic and barely covers the beans, about 45 minutes longer. Remove from the heat.
  3. Allow the beans to cool. Mash them coarsely in batches in a food processor or blender or with a potato masher. Make sure not to puree until smooth; you want texture.


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